Fish to Avoid When Pregnant
During pregnancy, it’s important for women to avoid certain types of fish due to their high levels of mercury. Mercury can be harmful to the developing fetus (unborn baby), specifically affecting the brain and nervous system. The types of fish that should be avoided during pregnancy include:
- Shark
- Swordfish
- Tilefish
- King mackerel
- Albacore tuna and tuna steak (recommended to limit to less than 6 ounces per week)
These fish have higher levels of mercury compared to other types of fish. Mercury accumulates in their bodies over time, making it unsafe for pregnant women to consume them regularly.
It is important for pregnant women to choose fish with lower mercury levels. Safe options include:
- Shrimp
- Salmon
- Pollock
- Cod
- Catfish
- Anchovies
- Herring
- Sardines
- Trout
- Atlantic mackerel
- Canned light tuna (mercury levels can vary)
Other guidelines to follow when choosing fish to eat while pregnant include:
- Limit intake to 2-3 servings (about 8-12 ounces) per week.
- Avoid raw and smoked seafood.
- If consuming fish caught by family or friends, check for fish advisories.
- Ensure all fish is fully cooked.
Remember, always consult with your healthcare professional before making any dietary changes during pregnancy.